Ingredients:
300gr olive oil
150gr salted anchovies
50gr butter
6 cloves garlic
Thistles
Lemons
Cabbage
Jerusalem artichokes (Topinambur)
Cauliflowers
Onions
Beetroots
Potatoes
Carrots
Green, red or yellow peppers

Preparation:
Separate and rinse anchovies fillets with fresh water, pat dry with paper towel. Thin slice garlic.

In a medium earthenware bowl, melt butter using very low heat and combine garlic. Let blend but not brown, add oil and anchovies. Cook for 10 minutes still using low heat.

Prepare vegetables: slice thistle and let stay in water and lemon juice; slice and bake peppers; rinse and pat dry with paper towel cabbage white leaves, Jerusalem artichoke slice, cauliflower flowerets; slice and boil or steam onions, beetroots, potatoes and carrots.

When sauce is ready, serve with a small dish warmer to keep sauce warm, dip in vegetables.